In 1997, with his wife, Jacky, Micheal founded Recchiuti Confections. Their idea: when you introduce people to truly exquisite chocolates they will be won over instantly and forever. Then, as now, he achieved those exquisite chocolates by painstakingly selecting each ingredient that would go into the final confection. Hed visit the San Francisco farmers’ market for bundles of fresh lavender, tarragon and lemon verbena, which he’d carefully dry for use in his signature infusions. He made frequent trips to local chocolate manufacturers, trying their latest offerings and deciding if it had the right texture, color and acidity for a new blend he was working on. And he’d meticulously see to each step that turned those fine ingredients into finer confections, using traditional European techniques and equipment.
The updated sauce is made with Micheal's smoky custom blend of 64% dark chocolate creating an extra thick consistency. Finished with vanilla and cacao powder to enhance the roasted cacao profile, this chocolaty sauce just got better! Warm to serve.